Medellín-Style Empanadas Colombianas

Enjoy the savory and golden goodness of Medellín-style empanadas with a healthier twist, made from whole-food, organic, non-GMO ingredients.

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Ingredients

  • 1 cup organic whole wheat flour
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup water
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1 large organic onion, finely chopped
  • 2 large cloves garlic, minced
  • 2 cups organic black beans, cooked and mashed (no salt)
  • 1 red bell pepper, thinly sliced
  • 1/2 cup diced celery
  • 1 large egg, beaten for brushing
  • Olive oil for cooking

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Reorder the shelf-stable staples for this recipe.

What you'll need

  • Half-sheet pan — Bake, broil, or roast appetizers on a flat, rimmed surface.
  • Small ramekins — Individual portions for dips, baked eggs, and small bites.
  • Pastry brush — Brush egg wash or oil on dough without tearing it.

Instructions

  1. In a mixing bowl, combine the whole wheat flour, softened butter, water, dried basil, and salt. Mix until a soft dough forms.
  2. Roll out the dough on a floured surface to about 1/4 inch thickness. Use a round cutter or a glass to cut out circles of dough.
  3. In a large skillet over medium heat, sauté the chopped onion and minced garlic in olive oil until softened but not browned.
  4. Add the sliced red bell pepper and diced celery to the skillet and sauté for another 3-4 minutes.
  5. Stir in the mashed black beans and cook for an additional 2-3 minutes, combining all ingredients well.
  6. Fill each dough circle with a tablespoon of the veggie-bean mixture. Fold over the empanadas into half circles to make moon-shaped pastries, sealing the edges closed by pressing them firmly together.
  7. Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for golden browning.
  8. Bake in a preheated 375°F (190°C) oven for about 20 minutes or until the edges are lightly golden and the filling is hot.

FAQ

Is this Medellín-Style Empanadas Colombianas gluten-free?

No, these empanadas are made with whole wheat flour and are not gluten-free. If you need a gluten-free version, consider using a gluten-free flour blend.

Can I use other types of beans for the filling?

Absolutely! You could substitute pinto or kidney beans if they're available in organic, non-GMO form and suit your preference.

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